Vegan Brownies

We have many friends on a variety of restrictive diets at the moment. And as someone who loves to entertain, I wanted to make sure I have a treat that everyone can eat. But first and foremost, it had to be something that everyone would do want to eat.

coconut oil instead of butter

First, I like to use coconut oil when baking with chocolate because the flavors complement each other so well. But you can use any oil you like here: a tasteless oil like canola or safflower would be fine. However, the coconut oil is not particularly pronounced.

Flaxseed eggs for vegan brownies

Second, a “flax egg” gives you the benefit of eggs in baked goods — it acts as an emulsifier and helps add some texture to your baked goods — without actually using an egg. It’s a great go-to place for much of the vegan baking I do at home. Here’s a full post about her.

If you’re new to flax eggs, fear not: Simply stir together 1 tablespoon of flaxseed meal and 1 1/2 tablespoons of water. Don’t worry. No overly earthy flavors or oils are transferred to your baked goods; It’s likely that no one will ever know you’ve used a replacement!

Tips for gluten free flour

In this recipe, I use a gluten-free flour mix that contains xanthan gum (I prefer Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Mix). The xanthan gum acts as a binder in baking recipes and helps add structure to your gluten-free baked goods.

Check the ingredients in your flour mix, and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husk), I recommend adding 1/2 teaspoon xanthan gum to ensure success.

Look for dairy-free chocolate

When it comes to the chocolate, this recipe uses both cocoa powder and dark chocolate. Most cocoa powders are naturally vegan; They rarely contain dairy- or egg-based ingredients, but it never hurts to double-check. I always have Trader Joe’s unsweetened cocoa powder at home and used it in these brownies.

As for bittersweet chocolate, be sure to read the labels here, as chocolate bars often contain dairy products. (A quick note: if you see “cocoa butter” on your label, that’s not dairy butter. It’s dairy-free!)

I used Pascha Organic 70% chocolate which is vegan and also free from many allergens such as nuts, eggs, dairy, wheat and gluten. If you have children or friends with very severe allergies, you can be assured that the chocolate was not made around such ingredients. Added bonus: It tastes delicious – pure and dark, but not bitter at all.

When are my brownies ready?

When it comes to the method, this will look familiar if you’ve made brownies from scratch, although there are a few things to keep in mind. Brownie recipes will often tell you to stick a toothpick in the center and make sure it comes out clean before pulling them out of the oven. This trick doesn’t work here.

These brownies are fudgy as fuck and quite soft to the touch throughout the baking process. So just set a timer and trust me on this one. The tops will be slightly bubbly and moist to the touch when the brownies are done, although the sides will start to pull away from the pan very slightly.

Let the brownies cool down!

Lastly, note that these brownies are a lot easier to cut if you let them cool completely, at least two hours. So plan accordingly! It may feel like a long wait, but I promise it’s worth it: you’re about to meet your new favorite brownie.

Here’s how to store these brownies

These brownies can be stored at room temperature in an airtight container for up to five days. You can also freeze these brownies for up to three months.

More gluten free treats!

• Gluten Free Chocolate Chip Skillet Cookies
• Microwave chocolate pudding from scratch
• Almond flour waffles
• Cocoa Coconut Macaroons